Poultry Pork Lamp – Goat Rabbit Beef
Search Results for: Pork
Koupepia – Dolmathakia (Stuffed Vine Leaves)
For this recipe, fresh tender vine leaves should be the best to use, but in the worst case if you can’t get your hands on fresh leaves you can buy some at your local supermarket in a jar ready to go. For the purpose of making the recipe the way it should be, we will […]
Pombari (Sausage with Minced Meat and Rice)
Ingredients: 1 kilo of coarsely minced pork 1 cup of rice 1 1/2 cup of finely chopped parsley 3 onions finely chopped 4 tsp of corn oil 3 large ripped tomatoes grated 3-4 lamb intestines cleaned 4 tbsp of corn oil Juice of 1 lemon Salt and pepper to taste Intestines Preparation: – Wash the […]
Sheftalia (Spiced Minced Meat Rolls)
Sheftalia is a Cypriot dish. It is very tasty, appetizing and it can be served as a main dish or as a hot appetizer, always accompanied with Souvlakia, fries and Greek salad. – It is also served in pita bread mixed with Souvlaki, finely chopped onions, chopped parsley, chopped tomato and cucumber. – The preparation of Sheftalia […]
Kypriaka Kapnista Loukanika (Cyprus Smoked Sausages)
Ingredients: 4 kilos of pork (with fat) coarsely minced 1/2 a cup of salt 1/2 a cup of coriander seeds Pork intestines Black or red dry wine (preferably homemade) 1 1/2 tsp of Black pepper or to taste 6 tsp of Shinos (Optional) Flakes of red hot chilli pepper (Optional) – Note: – Shinos is […]
Koupes (Bulgur & Minced Meat Croquettes)
Ingredients: 2 cups of bulgur wheat 2 1/2 cups of water 1/2 a tsp of salt Corn oil for frying Filling Ingredients: 1/2 a kilo of minced pork 3 large onions finely chopped 1/4 bunch of parsley finely chopped Corn oil for frying Salt and plenty of pepper Method: – Pour the water in a […]
Meat dishes
Being only a very recently urbanized country, Cypriots traditionally ate fresh meat on weekends. This was usually a boiled chicken, served with a starch (maybe pasta, maybe pourgouri) cooked in its juices. This would stretch the meat to enable the whole family to eat. Other fresh meat dishes were only enjoyed occasionally, sometimes en masse […]
Cypriot Mezedes – starters
Mezedes is a large selection of dishes with small helpings of varied foods, brought to the table as a progression of tastes and textures. The meal begins with black and green olives,tahini, skordalia (potato and garlic dip), humus, taramosalata (fish roe dip), and tzatziki, all served with chunks of fresh bread and a bowl of mixed salad. Some of the more […]
Greek Cuisine
Greek cuisine(Greek: ελληνική κουζίνα) is a Mediterranean cuisine,sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), courgette, and yogurt. […]
Cyprus Recipes – Keftedes – Meatballs
Ingredients 600g ground pork meat (mincemeat) 1 large onion (finely chopped) 100g fresh parsley (finely chopped) 1 cup of breadcrumbs 1 egg 1/2 tsp cinammon or all-spice 1 tbsp salt and freshly milled pepper to taste Corn oil or Vegetable oil or olive oil for frying Preparation Place all the ingredients in a large bowl […]